Comida Latina, Dairy Free, Mains, Recipes

Vegan Chipotle Mushroom Tacos

Name: Vegan Chipotle Mushroom Tacos
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Mexican
Ingredients: For the Tacos:; 1/3 cup olive oil; 8 ounces Crimini mushrooms, sliced; 8 ounces white button mushrooms, quartered; 3 ounces Shiitake mushrooms, sliced; 6 ounces Portabella mushrooms, cut into wedges; 4 cloves garlic, thinly sliced; 2 teaspoons The Spanish Tin’s Olé Chipotle Spice Mix; Wild arugula, for garnish; Thinly sliced radishes, for garnish; Warm corn tortillas; ripe avocado, for garnish; For the Jicama Slaw:; 1 medium jicama, peeled and julienned; 1/4 red onion, thinly sliced; Juice of 1 lime; 2 teaspoons olive oil; salt

May 13, 2019

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I didn’t make these Vegan Chipotle Mushroom Tacos with vegans in mind. I made them because I have an unforgiving love affair with mushrooms. I wanted to stuff as many deeply caramelized, slightly spicy mushrooms into a tortilla, and so I did.

The results turned out to be vegan! And DELICIOUS! I used every mushroom I could find at my Trader Joe’s—which means FOUR kinds of mushrooms. But you could totally use just one variety, or two, whatever you want. I just love all the different textures and flavors and sizes and whatnots.

To top the tacos (because I always need something bright and crunchy) I made a quick slaw of julienned jicama and thinly sliced red onion tossed in lime juice, salt, and a little oil. Don’t be freaked out by that fancy julienne term, just cut the jicama into small pieces so you can easily eat them. I also sprinkled on a few thinly sliced radishes, some wild arugula, and a few wallops of avocado—I have a slight obsession with toppings.

How To Perfectly Caramelize Mushrooms

The secret to making these tacos taste incredible and not like a taco full of gummy worms is to cook the mushrooms in a way that deeply browns the outside and leaves them with crispy edges, while the insides stay juicy. Here’s a few pointers:

Don’t rinse the mushrooms with water. Clean by wiping with a paper towel.
Use the largest frying pan you own. This is the one I use.
Add a generous amount of olive oil and get it really smoking hot over high heat.
Add just enough mushrooms to cover the pan and no more. Work in batches if you have to.
Toss the mushrooms in the oil just to coat and then leave them alone.
Let them cook, undisturbed, for 5 minutes.
DO NOT season them with salt until the very end.

The Chipotle Spice Mix That Seals The Deal

These vegan chipotle mushroom tacos (if you don’t count the jicama slaw) have a grand total of four ingredients. Well, five with the tortillas, but you get the picture. Very few ingredients because the combination of golden brown mushrooms and garlic needs very little.

The finishing touch is Spanish Tin’s new n_6 Olé Chipotle Spice Mix. You’ve heard me profess my love for Spanish Tin spices before—their Salud Smoky Hibiscus Cocktail Salt makes it on just about every one of my margaritas. But this new blend of Spain-meets-Mexico spices elevates everything it touches. Chipotle chili powder, smoked paprika, Spanish Nora chiles, just the right amount of salt. It’s the perfect blend of smokiness and heat. A generous sprinkle of this and you need nothing else.

If you follow me on Instagram, then you know that Nydia from The Spanish Tin is generously giving away not only her Olé Chipotle Spice Mix but her whole Cooking Vegan Tapas Trio of spice mixes! Thats three different spice mixes that are amazing on all sorts of things, but really highlight vegan preparations with lots of citrus and spice. Head on over and enter to win!

Vegan Chipotle Mushroom Tacos

★★★★★

5 from 4 reviews

Vegan chipotle mushroom tacos for those nights when you want something satisfying but aren’t starving. Full of flavor and texture with a jicama slaw on top.

Author: Kate Ramos
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: main course
Method: pan-frying
Cuisine: Mexican

Scale

Ingredients

For the Tacos:

1/3 cup olive oil

8 ounces Crimini mushrooms, sliced

8 ounces white button mushrooms, quartered

3 ounces Shiitake mushrooms, sliced

6 ounces Portabella mushrooms, cut into wedges

4 cloves garlic, thinly sliced

2 teaspoons The Spanish Tin’s Olé Chipotle Spice Mix

Wild arugula, for garnish

Thinly sliced radishes, for garnish

Warm corn tortillas

ripe avocado, for garnish

For the Jicama Slaw:

1 medium jicama, peeled and julienned

1/4 red onion, thinly sliced

Juice of 1 lime

2 teaspoons olive oil

salt

Instructions

For the Tacos:

Heat oil in the largest frying pan you own over high heat. If all the mushrooms aren’t going to fit at once without crowding, make the mushrooms in batches.

Once the oil is very hot and shimmering, add mushrooms. Just enough that they cover the bottom of the pan, but aren’t crowded. Toss briefly to coat in oil then don’t touch.

Let cook 4-5 minutes, undisturbed until they are crisp and golden on the bottom. Stir in garlic and cook 5 minutes more, stirring occasionally until garlic is light brown.

Sprinkle with chipotle spice mix and stir to combine.

Serve immediately in warm tortillas with jicama slaw and all the garnishes.

To Make the Jicama Slaw:

Combine all ingredients in a medium bowl. Taste and add more salt or lime juice as needed.

Notes

You can make the slaw up to 3 hours in advance.

Keywords: vegan mushrooms tacos

One last thing…

What do you think? I want to know! Leave me a comment and snap a photo for Instagram! Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me.

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